University of Reading Research Data Archive

Data from GC-MS supporting identification of molecular triggers of parosmia

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Description

Olfactory function of parosmic and non-parosmic participants was assessed using GC-olfactometry. Coffee, chicken, bell pepper, cocoa and faeces were used to identify trigger molecules. These data correspond to the GC-MS chromatograms which were used to confirm the identity of the compounds identified by the participants.

Resource Type: Dataset
Creators: Parker, Jane ORCID logoORCID: https://orcid.org/0000-0003-4121-5481
Rights-holders: University of Reading
Data Publisher: University of Reading
Publication Year: 2022
Data last accessed: 29 June 2022
DOI: https://doi.org/10.17864/1947.000350
Metadata Record URL: https://researchdata.reading.ac.uk/id/eprint/350
Organisational units: Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading, AbScent, Royal National Ear, Nose and Throat and Eastman Dental Hospitals
Keywords: gas chromatography, mass spectrometry
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